Gunsmoke Slaw

Gunsmoke Slaw
from Vegetarian Planet
This is dynamite stuff! The smoky chipotles, the cider vinegar, and the tang mustard really get these vegetables jumping. But you can control the smoke and heat by starting with a small amount of chipotles and adding more as you see fit.
I just made the dressing part and poured it over pre-packaged Broccoli Slaw with chopped peppers. I bet this salad would be good too, though.
2 tablespoons smooth Dijon mustard
2 garlic cloves
3 tablespoons sugar
1 teaspoon salt
1 to 2 tablespooons chopped chipotle pepeprs (dried and soaked in hot water for 30 minutes, or canned in adobo sauce)
1/2 cup apple cider vinegar
1/4 cup canola or corn oil
2 seedless oranges
1/2 green cabbage head, cored and sliced as thin as possible
2 carrots, grated
5 scallions, both green and white parts, minced
1) Make the vinaigrette: Mix the mustard, garlic, sugar, and salt in a food processor, then blend in the chipotles and cider vinegar. Or mince the garlic and chipotles, and whisk them together in a bowl with the mustard garlic, sugar, salt, and vinegar. While running the processor or whisking, add the oil in a slow, steady stream.
2) Section the oranges with a paring knife: First cut away the peel and the pith, then cut out the flesh by sections, leaving the membranes. Put the cabbage into a large bowl and add the grated carrots, oranges, and scallions.
3) Pour the vinaigreete over the vegetables and toss well. Taste, and add more adobo sauce or salt, if you like. Let the slaw sit for at least 2 hours in the refrigerator before serving. The slaw will keep for 4 to 5 days, covered, in the refrigerator. [I didn't let it sit that long]
Serves 6 to 8